You've caught your game--now how do you prepare it for the table?
Leading chef Mike Robinson has collaborated with Nick Ridley to prepare a
step-by-step guide that is easy to follow. All the common species are
included: grouse, pheasant, partridge, salmon, trout, rabbit, and deer,
as well as more unusual quarry such as squirrel and boar. Detailed
instructions show the correct way to gut, skin, and prepare game for
Written by a leading chef who specializes in game cooking, this
helpful guide is an excellent reference for all field sportsmen, chefs,
and anyone who prepares game.